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Thursday, October 18, 2012

Dal Makhani aka Maa ki Dal - Punjabi Cuisine

After a hat-trick of sweet recipes, I thought I should post something spicy for a change. I am at my mom's place right now and she won't let me cook anything elaborate, so I browsed through my Drafts and found this one waiting to be beautified and posted :-)

I had made this months ago when I had invited some friends home for lunch on a Sunday. Dal Makhani is a sumptuous dish full of nutrition from dals/lentils and the cream on top to finish just makes this a super-hit with everyone! :-) It goes very well with both rice and roti varieties alike. I generally make a simple Garlic Rice or Jeera Rice and they make a good pair.

Cinnamon, cloves, cardamom spice mix - 3/4 tsp (you can get them pre-made from your Indian store or powder them yourself using your dry spice grinder)

Kitchen King Masala - 3/4 tsp

Salt - taste

How To -

Soak the lentils overnight with enough water. Drain the water and pressure-cook the dals with sufficient (fresh) water for 4-5 whistles (It's okay to over-cook than to under-cook the lentils) .You could add salt as well. Wait for the pressure to get released naturally.

Take a kadai, melt butter and add jeera. When they crackle, add red chillies and then add ginger-garlic paste.